Blackberry Ice Cream

First, thanks always Bren, for your kind words and support! Recall that the last post was peach ice cream with blackberry garnish. Here is the reverse: blackberry ice cream with peach garnish! I think I liked this better and others might too - assuming seeds don't bother them. 

This previous-post-pic is repeated because of its relevance . . . and it's just a nice shot!

• 2 Cups blackberries (about). They're in season locally so we used fresh.
• 1 Cup 2% milk (we use locally produced Shetler's)
• 1 1/2 Cups heavy whipping cream (Shetler's)
• 3/4 cup sugar
• 1/8 Tsp Grey Sea Salt

Blend berries and sugar. Add in milk, cream and salt and blend again. Chill for a couple of hours and then make the ice cream per your ice cream maker manufacturer's directions. (Recall from previous posts that we use the Donvier.) This makes a little over a Quart.

Look at the simplicity of this recipe. To us it is less defined by what it contains than what it does NOT contain. For comparison, I looked up the ingredients of one flavor from a successful "chain ice cream" store. Note that this post does NOT contain the following: "Nonfat Milk, Whey, Corn Syrup, Guar Gum, Cellulose Gum, Carrageenan, Mono & Diglycerides, Polysorbate 80, and Annatto Extract, BLUEBERRY Corn Syrup, Water, Artificial Flavors, Sodium Propionate, Sodium Citrate, Red 40, Potassium Sorbate, Blue 1, Guar Gum, Xanthan Gum, Red 3."

Enjoy the rest of summer!
Andy

It was also good garnished with crushed almonds!